Search Results - "Toker, Omer Said"

Effect of Oil Type and Fatty Acid Composition on Dynamic and Steady Shear Rheology of Vegetable Oils by Yalcin, Hasan, Toker, Omer Said, Dogan, Mahmut

“…In this study, effect of fatty acid composition on dynamic and steady shear rheology of oils was studied. For this aim, different types of vegetable oils…”
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Soft confectionery products: Quality parameters, interactions with processing and ingredients by Gunes, Recep, Palabiyik, Ibrahim, Konar, Nevzat, Said Toker, Omer

“…•Soft confectionery products (SCP) are appealing to consumers of all age groups.•The color, flavor, and texture of SCP are critical factors for consumer…”
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Chocolate microstructure: A comprehensive review by Konar, Nevzat, Palabiyik, Ibrahim, Karimidastjerd, Atefeh, Said Toker, Omer

“…[Display omitted] •Process, storage and composition affect the chocolate microstructure.•Irregularities in the internal microstructure affect the surface of…”
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Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent by Ozcan, Yilmaz, Kurt, Abdullah, Ozmen, Duygu, Toker, Omer Said

“…BACKGROUND Turkey skin, a byproduct of poultry processing, contains a significant amount of collagen that might be used to make non‐mammal gelatin. However,…”
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Production of tomato powder from tomato puree with foam‐mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds by Kilicli, Mahmut, Erol, Kubra Feyza, Toker, Omer Said, Tornuk, Fatih

“…Background The purpose of this study was to valorize green pea cooking water (aquafaba) as a foaming agent in foam‐mat drying of tomato. For this aim, density…”
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Chocolate flow behavior: Composition and process effects by Toker, Omer Said, Pirouzian, Haniyeh Rasouli, Palabiyik, Ibrahim, Konar, Nevzat

“…Chocolate is a non-Newtonian substance, and such substance has different viscosities at different shear rates. Rheological evaluations have become…”
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An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins by Cebi, Nur, Durak, M. Zeki, Toker, Omer Said, Sagdic, Osman, Arici, Muhammet

“…•ATR–FTIR could be used to determine if sample contains any type of gelatin.•ATR–FTIR could be used to differentiate gelatin samples considering…”
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Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions by Toker, Omer Said, Karasu, Salih, Yilmaz, Mustafa Tahsin, Karaman, Safa

“…In this study, three interval thixotropy test (3ITT) technique was firstly used to determine the effect of instant shear stress or shear rate along with…”
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Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation by Genc, Ezgi, Karasu, Salih, Akcicek, Alican, Toker, Omer Said

“…Summary In this study, the oleogel was produced by Pickering emulsion‐based method by using citrus fibre (CF)‐whey protein isolate (WPI) colloidal complex. The…”
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Structural and sensory impact of various emulsifiers in cocoa hazelnut spread formulations by Icyer, Necattin Cihat, Ozmen, Duygu, Sener, Dilek, Kokyar, Nagihan, Toker, Omer Said

“…In this study, the effects of emulsifiers such as lecithin, AMPs, Palsgaard® Oil‐Binder and GMS on cocoa hazelnut spread rheology were compared under the same…”
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Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation by Bölük, Esra, Akdeniz, Esra, Gunes, Recep, Palabiyik, Ibrahim, Konar, Nevzat, Toker, Omer Said

“…In this study, the effects of temperature (22, 24, 26, 28, and 30°C) and strain (0.1%, 1%, and 5%) on cocoa butter (CB) crystallization were investigated by…”
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Evaluation of the probiotic, anti-microbial, anti-biofilm, and safety properties of Levilactobacillus brevis Lb13H by Rahmati-Joneidabad, Mostafa, Alizadeh Behbahani, Behrooz, Taki, Morteza, Hesarinejad, Mohammad Ali, Said Toker, Omer

“…In this research, the probiotic potential, anti-microbial, anti-biofilm, and safety properties of Levilactobacillus brevis Lb13H were investigated. Also,…”
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Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility by Dalabasmaz, Sevim, Toker, Ömer Said, Palabiyik, Ibrahim, Konar, Nevzat

“…In this study, we discussed covalent and non-covalent reactions between cocoa polyphenols and proteins (milk and cocoa) and the possible effects of these…”
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Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate by Altınok, Emir, Kurultay, Sefik, Konar, Nevzat, Toker, Omer Said, Kopuk, Berkay, Gunes, Recep, Palabiyik, Ibrahim

“…Summary In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0…”
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Development and structural characterisation of gelatin‐based sustainable food packaging from turkey (Meleagris gallopavo) skin by‐product by Ozcan, Yilmaz, Kurt, Abdullah, Yildirim‐Yalcin, Meral, Toker, Omer Said

“…Summary In view of the environmental problems resulting from plastic‐based packaging, gelatin film production from alternative, sustainable sources are…”
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Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics by Konar, Nevzat, Toker, Omer Said, Oba, Sirin, Sagdic, Osman

“…Chocolate is consumed by people of all ages in all segments of society throughout the world. The popularity of this food is mainly associated with its…”
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Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products by Ertural, Gökşen Işık, Gunes, Recep, Toker, Omer Said, Palabiyik, Ibrahim, Konar, Nevzat, Sagdic, Osman

“…Summary In this study, the rheological properties of dark chocolate used for enrobing in wafer production were modified with the use of lecithin and…”
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Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant‐based milks by Karimidastjerd, Atefeh, Gulsunoglu‐Konuskan, Zehra, Olum, Emine, Toker, Omer Said

“…Nowadays, plant‐based milks are being considered as an alternative to dairy milk due to their advantages, such as sustainability, reduced allergenicity, health…”
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Large amplitude oscillatory shear (LAOS) measurements as a promising tool to predict electrospinnability of pectin solutions by Ozmen, Duygu, Akinalan Balik, Busra, Argin, Sanem, Yildirim‐Mavis, Cigdem, Toker, Omer Said

“…The response of the polymer solution to % strain is critical since the polymer solution is drawn by the electrical field during electrospinning process. To…”
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A new trend among plant-based food ingredients in food processing technology: Aquafaba by Erem, Erenay, Icyer, Necattin Cihat, Tatlisu, Nevruz Berna, Kilicli, Mahmut, Kaderoglu, Gizem Hulaga, Toker, Ömer Said

“…In the new century, the most fundamental problem on a global scale is hunger and poverty reduction is one of the primary goals set by the United Nations…”
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